Kabocha squash / chocolate chip muffins

Dry ingredients: 

– 2 cups of gluten free flour

– 1/2 baked Kabocha squash

– 1/2 semi sweet chocolate chips

– 2 tsp baking powder

– 1/2 cup of quick oats

– 1 tsp cinnamon

– dash of salt

Wet ingredients:

– 1 cup of canned coconut milk

– 1 cup of ripe mashed bananas

– 1/4 cup of coconut oil

– 2 Tbsp of soda water

– 2-3 Tbsp of apple sauce

– OPTIONAL: 1 tsp of vanilla extract

Cut squash in half and bake for 45 minutes at 400 degrees F.

While squash bakes, prepare the batter and divide it into two bowls: add the dry ingredients together, and the wet ones separately. (Once the squash is done, just scoop out the flesh and add to the “dry ingredients” bowl!

Now you simply mix the dry and wet bowls together. This technique makes for a really nice batter consistency. No clumps! Sometimes vegan dough can get a little crumbly rather than gooey, which usually happens because we can’t add the wet ingredients in with the dry ones fast enough. This is why we combine them beforehand, mixing them together at the very end to avoid that dried out crumbliness.

Bake the muffins at 375 degrees F for 30 minutes. Sometimes I end up baking longer, depending on the batch size etc. — just do the tooth pick test 😉